- Prep-time: / Ready In:
- Makes 9 cups
- Serving size: ¼ of recipe
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Move over, cabbage: Apples make for a deliciously crunchy coleslaw in this fresh take on the classic lunch side. Featuring red grapes and a cashew-based sauce, this quick and easy dish has all the color and creaminess of traditional coleslaw with none of the cholesterol.
Ingredients
- ⅓ cup unsalted raw cashews
- 1 12-oz. pack shredded cabbage with carrot (coleslaw mix)
- 3 Granny Smith apples cut into thin strips or chopped (2 cups)
- 1 cup seedless red grapes halved
- 1 stalk celery thinly sliced (½ cup)
- ½ teaspoon onion powder
- ½ teaspoon dry mustard
- ½ cup unsweetened plant milk, such as almond, soy, cashew, or rice
- 2 teaspoons poppy seeds
- Sea salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, submerge cashews in enough hot water to cover; let stand at least 15 minutes, and then drain. Set aside.
- In a large bowl combine cabbage, apples, grapes, and celery.
- For dressing, in a small food processor or blender combine cashews, onion powder, and mustard. With processor running, slowly add milk until mixture is creamy and smooth. Stir in poppy seeds.
- Pour dressing over cabbage mixture; toss to coat. Season with salt and pepper.
Nutritional Information:
Per serving (¼ of recipe): 138 calories, 23 g carbohydrates, 3.4 g protein, 4.8 g total fat, 0.8 g saturated fat, 0 g cholesterol, 22 mg sodium, 4.6 g fiber, 15 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(5 from 3 votes)With a little tiny bit of tweaking, this cole slaw is my new favorite! I was skeptical of having sweet apples and grapes with cabbage, but it's AWESOME! I upped the cashews to 1/2 c (because the other review says it was too runny), I pulsed the apples so they more matched the cole slaw, I added some chopped almonds, and I added a little apple cider vinegar to the dressing. Marvelous!
This was just okay. The dressing was too thin and the overall flavor was bland. Not sure I will make again